Strawberry Shortcake Sheet Cake

Name: Strawberry Shortcake Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced

Highlighted under: Favorite Baking Favorites

I love making Strawberry Shortcake Sheet Cake because it brings together the sweetness of fresh strawberries and the lightness of cake in a delightful way. This recipe is perfect for summer gatherings or any occasion that calls for a bit of sweetness. With minimal ingredients and a straightforward method, we can whip up this cake in no time. The layering of whipped cream and berries creates a beautiful presentation that never fails to impress. I can already taste the delightful burst of flavors with each bite!

Created by

Isobel Fairfax

Last updated on 2026-02-01T22:57:37.258Z

From the moment I saw a photo of a Strawberry Shortcake Sheet Cake online, I knew I had to recreate it. I was drawn to its vibrant colors and the promise of sweet strawberry flavors. After trying a couple of methods, I learned that folding whipped cream into the batter not only enhances the texture but also helps retain moisture, making each slice a delightful experience.

During testing, I discovered that using fresh strawberries yields the best taste and texture. While frozen berries can work in a pinch, fresh ones provide that crisp bite that pairs so perfectly with the light cake base. Plus, it’s fun to decorate the top with strawberries for an impressive finish!

Why You'll Love This Recipe
Fresh strawberries bring a burst of natural sweetness.
Fluffy sheet cake pairs perfectly with whipped cream.
Easy to prepare for gatherings and celebrations.
Visually stunning and incredibly delicious.

Choosing the Right Strawberries

When selecting strawberries for your Strawberry Shortcake Sheet Cake, opt for the freshest and ripest berries available. Look for bright red strawberries with a natural sheen and no signs of bruising. You can enhance the sweetness of your dessert by allowing the strawberries to macerate in a bit of sugar for about 20-30 minutes before adding them as a topping. This process draws out their natural juices and intensifies their flavor, creating a delicious syrup that complements the whipped cream and cake perfectly.

If you're not in strawberry season, consider substitutes such as other berries like raspberries or blueberries. However, keep in mind that the sweetness and acidity levels will change. If using frozen strawberries, ensure they are thawed and drained well to avoid excess moisture, which could make the cake soggy.

The Magic of Whipped Cream

To achieve the perfect whipped cream, it's crucial to start with cold ingredients. I recommend chilling your mixing bowl and beaters in the freezer for about 10 minutes beforehand. This ensures that your cream whips up quickly and holds its shape well. When beating the cream, stop as soon as you see soft peaks forming—overbeating can turn your cream into butter, which would be an undesired outcome for your cake.

For added stability, especially if you plan to serve the cake later or transport it, you can mix in a tablespoon of cornstarch or instant pudding mix into the cream before whipping. This will help the whipped cream maintain its structure for a longer period, ensuring a beautiful presentation even after a few hours.

Storing and Serving Suggestions

If you have leftovers or wish to make the cake ahead of time, it's best to store it assembled in the refrigerator for up to 2 days. Just be sure to cover it with plastic wrap to prevent the whipped cream from absorbing any odors. Alternatively, you can store the components separately: keep the cake tightly wrapped at room temperature for up to 3 days, and the whipped cream in the fridge until ready to serve. This method ensures freshness while maintaining texture.

This Strawberry Shortcake Sheet Cake can also be easily scaled up or down depending on your needs. If you're hosting a larger crowd, consider doubling the recipe and using a larger baking pan. Just be mindful of the baking time, as a thicker cake may need an additional 5-10 minutes to cook through. Always check for doneness by inserting a toothpick into the center—if it comes out clean, your cake is ready!

Ingredients

Gather these simple ingredients to make your cake!

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract

For the Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced

Now that you have your ingredients ready, let’s move on to the steps!

Instructions

Follow these steps to create your Strawberry Shortcake Sheet Cake!

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter, milk, eggs, and vanilla. Beat until smooth, about 2 minutes. Pour the batter into the prepared pan.

Bake

Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Prepare the Whipped Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat.

Assemble the Cake

Once the cake is completely cool, spread the whipped cream evenly over the top. Layer sliced strawberries over the whipped cream. Cut into squares and serve!

Enjoy your delicious Strawberry Shortcake Sheet Cake!

Pro Tips

For extra flavor, consider adding a splash of almond extract to the whipped cream. This can enhance the overall taste and complement the strawberries beautifully.

Tips for a Flawless Cake

The foundation of a successful cake lies in the mixing method. When combining wet and dry ingredients, be careful not to overmix your batter—this can lead to a dense cake. Mix until just combined, which should take no more than 2 minutes. Also, make sure to level your flour when measuring to prevent using too much, as this can result in a dry texture.

Another essential tip is to check your oven temperature with an oven thermometer. Oven inaccuracies can lead to unexpected baking times; your cake could be overbaked or underbaked. If your cake has golden edges and springs back when lightly pressed, it's a sign that it's ready to come out.

Creative Variations

Feel free to experiment with flavor variations in your cake. For a citrus twist, you can incorporate lemon or orange zest into the batter. It adds a fresh brightness that pairs wonderfully with strawberries. Alternatively, a splash of almond extract instead of vanilla can impart a lovely nutty flavor that complements the creamy topping.

In addition to strawberries, try drizzling the cake with a fruit compote or serving it with a scoop of vanilla ice cream for a delightful dessert experience. You can also create layered versions of this cake by adding layers of chocolate mousse or caramel between the cake and cream for a decadent treat that’s sure to impress.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but fresh strawberries provide the best texture and flavor.

→ How should I store the cake?

Store any leftover cake in the refrigerator covered loosely with plastic wrap for up to 3 days.

→ Can I prepare the cake in advance?

Yes! You can bake the cake ahead of time, but add the whipped cream and strawberries just before serving.

→ What can I substitute for whipped cream?

You could use non-dairy whipped topping or make a cream cheese frosting for a different flavor.